1. To remove stubborn bits of food, pour 1 cup coarse kosher salt into the still-warm skillet. Use a folded kitchen towel to scour. Discard the salt and rinse the skillet with hot water. Dry immediately with a kitchen towel, or heat skillet over a medium-low flame to evaporate the moisture.
2. To season the pan, rub a light coat (1 Tbsp.) of flaxseed oil on the cast iron. This helps the pan develop that glossy patina, ward off rust, and retain its nonstick properties. Vegetable oil does the trick, too. Gently heat the pan to help the oil soak in.